Come learn how to bake sourdough bread from starter to finished loaf.
The course is very hands on and is delivered in two parts starting promptly at 10:30am, the first day, finishing at 3:30pm. The second part is bookable separately on this site.
We use starter provided by Badgerbrook Breads to make a rye sourdough loaf and focaccia and explore how to work with wet dough. We discuss what makes sourdough different from yeasted breads and how to adapt basic sourdough recipes. In the afternoon, you learn how to make your own starter and get to put this into practice during the week.
The second day for which you have to book separately, we make calzone and two different kinds of sourdough bread using your own starter (or house starter if you own is not available!) We explore shaping techniques, baking with tins and bannetons. We also discuss how to rescue starter and how to fit sourdough baking in with normal life!
The course fee includes all materials including starter kit, use of an apron for the day, lunch, tea/coffee, afternoon scones with homemade jam, course notes, all the bread you make on the day as well as support via email while you nurture your own starter and after the course has finished to help you put into practice all that you have learned.
All of the breads use wheat flour. If you have any dietary requirements or allergies, please let me know when you book so that I can decide what to serve for lunch. Maximum course size is 3 students.